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Chef-inspired Meat Market stakes a niche

Posted On: 09-28-2014

By David Rogers Daily News Staff Writer

The culinary flash and flair of Miami will debut in Palm Beach Monday.

The saucily titled Meat Market — patterned after a steakhouse with that name on South Beach’s Lincoln Road — is set to open for dinner Monday at 191 Bradley Place. The 3,000-square-foot restaurant and lounge replaces The Palm Beach Steakhouse. Dining hours will be 5 to 11 p.m. Sunday through Thursday and 5 p.m. to midnight Friday and Saturday.

Lunch service is set to start in December.

Prior this establishment, restaurateur David Tornek and chef/co-owner Sean Brasel opened Touch, a contemporary American restaurant on South Beach in the late 1990s and followed that with the 2008 opening of Meat Market.

Like its namesake, the Palm Beach location of Meat Market will focus on prime cuts of meat, bar plates and menus more sophisticated than those found at usual steakhouses.

The food and decor are designed to appeal to men and women, Brasel said.

“We have half portions, smaller portions,” Brasel said Friday. “We have kale salads, and there are a lot of items that are meat-influenced but not only steak.

”The menu will have several items from the flagship restaurant menu. “We have buffalo tenderloin and Wagyu skirt steak that’s done over the wood grill,” Brasel said. “There is whole roasted branzino (European sea bass) that you are not going to find in a typical steakhouse.

Anthea Bosch-Moschini of Studio ABM Design spearheaded the restaurant’s interior design. The renovation of the space took two years because the infrastructure and roof required repair.

Bosch-Moschini took her design for the original Meat Market and updated it for Palm Beach with more textures and colors, she said. The space has vaulted ceilings with wood paneling; clustered pendant lights; walls lined in bleached oak, along with mirrors and pony-skin panels, and cream-colored terrazzo flooring.

“Everyone considers steak restaurants to be more of a masculine, stereotypical establishment. That’s where we wanted to mix things up,” Bosch-Moschini said. “It’s still a masculine space in terms of the scale, the comfort and the booths, but it’s a very tactile space. There’s a lot of texture in the pony skin, the mirror, the wood (and) the (hanging brass) chain” that screens the bar from the entry.

“It’s very exciting what you see. It almost emulates a high-end boutique in that it’s very sensuous,” the interior designer said. “A big component is the color scene. By using gold and amber tones (in the lighting), it’s very flattering to people of any age. They feel really beautiful sitting in the space.

”Serious about foodPalm Beacher Tim Gannon, co-founder of the Outback Steakhouse chain, knows Brasel and Meat Market co-owner David Tornek and has dined at Meat Market in South Beach.

The name is edgy, he said, but the duo are serious about food. “I know they have a white-truffle Kobe tartare and they do a Wagyu skirt steak,” Gannon said. The 12-ounce Wagyu skirt steak is seasoned with lemongrass, ginger and roasted chili.

“There will be a lot of chef-inspired food. And I think they will deliver the service according to the standards that Palm Beach expects,” Gannon said.

The restaurant will bring new life to the island’s culinary scene, he said. “It’s a little niche boutique restaurant. I think it’s the perfect fit.

”For more information, call 354-9800.


Source: David Rogers, September 28, 2014, Palm Beach Daily News

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